Recipe - Red Snapper Baked With Lemon And Mint

1 pound Red snapper fillets
1/8 teaspoon Salt
1/8 teaspoon Pepper
1 tablespoon Fresh mint; chopped

OR
One half teaspoon Dried mint; crushed
1 teaspoon Lemon peel; finely shredded
2 tablespoon Lemon juice

Thaw fish, if frozen. Measure thickness of fish.

Place in an ungreased 2quart rectangular baking dish, turning under thin
edges to make even thickness. Season with salt and pepper.

Sprinkle with mint and lemon peel.

Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4
to 6 minutes per 1/2inch thickness of fish.

Using a slotted spatula, transfer fish fillets to a serving platter.
Drizzle fish with lemon juice.
Posted to EATL Digest 29 Jul 96

Date: Mon, 29 Jul 1996 23:44:10 0500

From: Sharon jouet@TELALINK.NET
NOTES : The ridges and interior tunnels of the pasta catch every morsel of
this robust sauce made of ground lamb, herbs, and feta cheese.
For a more
unctuous sauce, add about 1/3 cup. freshly grated Parmesan cheese
along with
the feta; combining them delivers a certain depth of flavor that
rounds out
the taste of the lamb. Serve the pasta in wide shallow bowls,
with toasts
made from slices of olive, rosemary, or multigrain bread.